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Recipes => Pork => Topic started by: NKoehler on September 20, 2021, 12:13:03 AM

Title: First Pork Shoulder
Post by: NKoehler on September 20, 2021, 12:13:03 AM
I smoked my first pork shoulder on my 2D today. Boy was I nervous but it turned out perfectly! It was nearly 8.5 lbs. and it took 16.5 hours to hit an internal temp of 195F.

I used a rub consisting of:
Title: Re: First Pork Shoulder
Post by: barelfly on September 20, 2021, 11:16:58 AM
That looks great! Excellent first cook on that!
Title: Re: First Pork Shoulder
Post by: NKoehler on September 20, 2021, 02:39:08 PM
Thank you! I was very happy with the way it turned out. I should allow myself a bit more time on the next one. I estimated incorrectly and dinner was a little late. I started it at 2AM with a goal of eating by 6PM. We ended up eating closer to 7PM. No complaints though!
Title: Re: First Pork Shoulder
Post by: barelfly on September 20, 2021, 04:34:54 PM
Yep - factor in some time to let it rest. I’ve let pork butts rest for 3-4 hours, double wrapped in foil, then a towel and sitting in an ice chest. Seems to do some extra magic!

But it also gives you some extra cook time if needed. I’d say 2 hours/lb is a good way to estimate the time. Then add in your rest.

Glad everyone enjoyed it! The bark looks great on it!
Title: Re: First Pork Shoulder
Post by: NKoehler on September 20, 2021, 08:09:36 PM
What internal temp do you shoot for with a pork shoulder? I'm using the suggested temps and time from this forum. I wanted to at least hit 195F and I really only let it rest for about 15 minutes before shredding. I've seen some people go up to 200F-205F.

This was also the first time I cooked to temp with a probe so programming took me a bit of time to figure out. I usually just cook by time when doing ribs.

The bark is so flavorful!
Title: Re: First Pork Shoulder
Post by: barelfly on September 20, 2021, 11:23:38 PM
I usually shoot for 195* as my target. But, I’lll start checking at 190*. What I’m really looking for is the tenderness that I want, I’ll pull at the pork and see what give it has and go from there. I’ve found that 195 is usually pretty good for what I want. And then the 1-2 hour wrap/hold helps finish it off. Really, if you are cooking with a bone in butt, you want the bone to come out easily, at least I do.

But that’s what I aim for. Even on brisket, I feel 195 is perfect. But that is my preference and how I go, others may go a bit higher. So you just have to try a few out and see what you like.
Title: Re: First Pork Shoulder
Post by: old sarge on September 21, 2021, 09:41:39 PM
Good looking butt!
Title: Re: First Pork Shoulder
Post by: NKoehler on September 25, 2021, 12:33:49 AM
I thought I posted the wrong pic for a second  :P

Thank you!
Title: Re: First Pork Shoulder
Post by: OldeSmoker on September 26, 2021, 01:36:44 AM
Looks like some good BBQ!
Title: Re: First Pork Shoulder
Post by: NKoehler on October 07, 2021, 09:19:16 PM
Thank you! I pulled a pound of it from my deep freezer for lunch this week. It held up amazingly well.
Title: Re: First Pork Shoulder
Post by: Glock_21 on October 19, 2021, 11:41:20 AM
Good looking shoulder.

Give Divotmaker's brine a try on a future shoulder.  You won't regret it.

https://www.smokinitforums.com/index.php?topic=1608.0 (https://www.smokinitforums.com/index.php?topic=1608.0)


Title: Re: First Pork Shoulder
Post by: NKoehler on November 22, 2021, 06:57:50 PM
Sorry for the late reply.

Thank you. I was more than happy with the way it turned out. It fed us several times.

I took a look at that brine recipe and I will definitely give it a try next time.